I’ve seen this recipe float around the interwebs for quite some time. I’ve been meaning to give it a try and finally did — just in time to share with you before you start your superbowl menu planning. 
With the start of the new year, and new year’s resolutions, I thought it’d be a good time to try to lighten up this recipe a little bit. Obviously, its not healthy but at least its not quite as bad for you as the full fat version and its still very tasty!
This was really tasty — definitely a crowd pleaser! It was really creamy with a bit of heat. If you like heat, go for ‘hot’ diced green chiles or jalapenos — the cream cheese will help with the heat. I’ve tested it with reduced fat cream cheese, light mayo and 2% Greek Yogurt. You could cut the calories further by using reduced fat cheese too. I don’t typically recommend using fat free cheese; the texture is a bit odd and I’m just not a fan of fat free cheese but reduced fat cheeses would work great if your looking to cut back on the calories further.
Serve this up with tortilla chips, crackers, baguette slices, vegetables, or whatever fits your fancy. We tried a bunch of different crackers and chips with the dip and my favorite were actually Ritz. The buttery Ritz were delish with creamy heat, although Ritz are kinda crumbly so sometimes the crackers fell apart but I can deal with that Enjoy!
Jalapeno Popper Dip
2 (8 ounce) packages cream cheese*, softened
1/3 cup mayonnaise*
2/3 cup Greek yogurt*
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1/2 cup Panko bread crumbs
1/4 cup freshly grated parmesan cheese
non-stick cooking spray
Preheat the oven to 375˚F. In a medium bowl, combine the cream cheese, mayonnaise, greek yogurt, jalapenos, green chiles, mexican cheese, and mozzarella cheese. Mix thoroughly with a spoon until smooth and evenly combined. Spread the mixture into a 9×9 baking dish.
In a small bowl, combine the panko and shredded parmesan and stir until combined. Top cream cheese mixture with panko mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm.
*Recipe has been tested before with reduced fat cream cheese, mayo & 2% greek yogurt with successful results.
Source: Adapted from My Baking Addiction
{ 2 comments… read them below or add one }
This sounds yummy, think I’ll add this to my fellowship lunches dishes and serve with pita chips.
I CANNOT wait to try this!!! Just in time for superbowl parties. Yum!